This Greek lamb stew will warm everybody up after a cold day outside. Apart from that, we like the fact that it is easy to make in advance and for a larger party. Before serving, you only add the Orzo and cook for another 15-20 minutes. The Orzo absorbs all the great juices of this dish!
Preparation time 3 hours + 24 hours in the fridge
Serves 6 people
1 kg boneless lamb schouder (Moscow Fresh), cut into 4 cm chunks
2 onions, chopped
1 tsp of dried oregano
2 cinnamon sticks broken in two
1/2 tsp grounded cinnamon
2 tbsp of olive oil
400 grams of Uzbek tomatoes (Vkusvill)
1,2 liters of chicken/vegetable stock
400 grams of Orzo (see below)
Parsley, finely chopped
Parmasan cheese (Moscow Fresh)
Preheat the oven to 180 degrees Celcius
Dry the lamb chunks with paper towel. Put the olive oil, lamb, oregano, cinnamon sticks and grounded cinnamon in a large casserole with a cover and stir well. Put into the oven without the cover for 45 minutes, stir once after 30 minutes. Chop the tomatoes into cubes of about 1 cm. After 45 minutes, add the stock and tomatoes, put the cover on and put in the oven for another 1,5 hours. Remove the cinnamon sticks.
Leave to cool and put in the fridge over night.
30 minutes before serving; remove the hardened layer of fat. Put the pan on the stove and bring to a boil. Add the Orzo, bring to a boil again, reduce the heat and put on the cover. Leave to cook for 15-20 minutes until the Orzo is cooked. Stir halfway.
Season with fresh grounded pepper and maybe a tiny bit of salt. Taste first because we also add some parmesan cheese which adds saltiness too. And then, for colour and taste, sprinkle some finely chopped parsley on top. We like to make a simple green salad on the side.